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Food Interesting Kuwait Videos

The Chef’s Table, Episode 3

I previously posted the first episode of The Chef’s Table but it seems since then two more episodes have come out. The one above is episode 3 and it looks like it was shot at eight6 Bistro in the Avenues. I guess the restaurant has opened already although I didn’t notice it this past weekend. [YouTube]

Note: The chef in the video is Ahmed Al Bader, the owner of Burger Hub and Prime & Toast.

Update: Don’t know how I missed this but the YouTube video description says eight6 Bistro is opening on Thursday, October 1st in Phase Two of Avenues.

45 replies on “The Chef’s Table, Episode 3”

Chef’s rarely wear gloves. He isn’t a McDonalds employee. If you watch any cooking show or cooking reality show you would notice that. They just wash their hands.

Why is everybody so worried about the gloves? Do all their cooks, maids, etc. wear gloves while preparing their daily machboos??

lol btw i heard from a friends who were invited for the tasting or what ever, they have told me that most of the items were fried ! so there is nothing special about it! no chef`s touch!! and this video proved it, I am surprised! cuz the owner should have not only new idea for the restaurant, but also new n unique ideas 4 the food items! good luck 😛

Seriously ? If anything, this video shows how amateur the cooking and presentation is. If I was the “chef”, I wouldnt be posting any more videos.

I agree that they are just mean. He looks to have a nice place and well… if you dont like what you see, just dont go. Otherwise, stop hatin!

I think his restaurant looks great! And his plating looks good, too. It would be a good thing if he actually cooked there, does he?

Wow, there is a lot of hate direrected to what I think is a pretty cool concept! Fried food? Bring it on, its not like this place is advertised as a health food rest.! It’s a bistro! What more, is I am proud that a kuwaiti male is putting himself out there and cooking weekly for his customers at a tasting table! That’s so different and very cosmopolitian of kuwait. We should be proud and hope for more couragous people who won’t be detered by those who have nothing better to do then stay up all night nitpicking and hating! Good luck chef! And thanks so much mark for always putting such interesting things on here and for being the voice of reason…

Good job guys! this is a great idea 🙂 excellent work to the ppl who produced the video, the chef and the food tasters! u guys were great!

They are trying to be unique in a ridiculous way ! whats so cool in serving in Jars? and that fried cheese burger spring-rolls ?!!!!

He is not convincing Chef! and regarding the gloves I agree that chefs should not wear gloves but looking at his hands (when he was serving the Jars) they look disgusting .. sorry but they do!

And was he wearing makeup or its only my imagination!

olaa lq8een bser3a yeshta6on may7bon ysm3on iray ilakhar, eli ekhalfhom eray eseer hated ppl 😛 !! il7mdela weshikir enas etemanon enasee7a w hathola ready to fight! its not a war its an opinion n advice if ur strongu will accept it or just respect the other point of view mo teshta6on 3alfathy ! m7d gal shy 3n erayal ga3den yabdon rayhom e7tarmoh or just ignore!

ahhhh i wish jamie oliver or gordon ramsie will open their own restaurant in kuwait that would be the best ever.. good for this guy, he is making a difference, change is good ;-

Good for Ahmad Al Bader, he’s not the issue here. My question goes to the producers of the video:
– What are you trying to do? Promote a restaurant (for which you should get paid), or are you trying to honestly and objectively taste and critique the food (which would be a great help for the consumer)?

We don’t need another ‘Bazaar Food Guide’ that’s a big advertising brochure.

What we need now is a consumer oriented dining guide similar to the zagat in the US or the Michelin in France (https://www.zagat.com/)

Best of Luck on 86 Bistro.. I am sure it will be a great success! I had the pleasure of going to the tasting and loved every dish!

Realist- if you think about it, all menus worldwide are composed by inspirations found elsewhere. it is the chef/cook’s interpretation of the dish that makes the difference.
i think cooking is not like writing- there’s no culinary plagiarism that exists in this field. It is simply inspiration and then interpretation. And unless this chef has STOLEN the actual recipe from the restaurant you mentioned, then he’s not guilty.
Think about it- the california roll exists everywhere..its certainly not Japanese. And someone at one point created it- but it has been interpreted in many many different international ways.

If Burger Hub is any indication of his cooking I am sure that he is an absolutely AMAZING cook, mashala Alla ywafga. Plus I love seeing Kuwaiti chefs enter the market! I wonder where it is though within phase 2? I was there yesterday and I didn’t see any sign indicating its whereabouts?

Regarding the gloves issue Mark, saying that other chefs rarely wear gloves is a moot point. Unless cooking with their hands would dispel magical components that would make the food more delicious I don’t understand why any chef, in Kuwait or anywhere, would insist on not wearing gloves? I am actually asking here. What is the logic?

I just googled it and it seems to be a common question. A lot of people have asked why chefs don’t wear gloves but I couldn’t find a proper answer. I guess chefs like to cook with their bare hands so they could feel the food. Wearing gloves puts a barrier between you and the food.

I also think its because chefs wash their hands all the time while cooking. For example when I bake or BBQ I wash my hands after handling different items. Imagine if you are doing some high end cooking using a variety of ingredients… that a lot of gloves and a lot of time wasted putting on and off gloves.

Hah I love how people are attacking anyone that thinks this is not “all that”.

To everyone their own. *For instance*, if I believe it’s unoriginal… then I say it’s unoriginal (again, it’s an example); and my intent would not be a personal attack on the chef.

1001 nights-i went looking today, its next to Karam and ColorMeMine. If u pass Napket on the right, there’s a door that takes you outside- its there, past karam.

casablanca – If I’m inspired by a cheeseburger spring roll I saw somehwre else and I want to serve it, I would be riding on its popularity and thus wouldn’t be highlighting it as part of my innovative cooking.

Since we are on the subject of gloves, I had the worst experience tonight. I passed by Carrefour to pick up olives. I got to the counter and the employee was moving around like the trash or something, crates and boxes around behind the counter. I noticed he was wearing gloves and it was like ripped with his thumb sticking out and it looked yellowish or had yellowish liquid on it. He then asked me what I wanted and I figured he would change gloves but he didn’t. It was really gross, I just took the olives from him and just dumped it in the fridge nearby. Never ever getting olives from carrefour again.

you mean garbage nearby? check out the bread section at dean & delluca… they leave their bread uncovered, not even partitioned by glass.. and people actually buy it! i can’t imagine how much saliva has drenched the bread from both the employees and the customers… absolutely disgusting

What boggles me is that I don’t see any of you mustering up the courage and talent to do 1/2 of what Ahmed Al-Bader has done.
I applaud him for his amazing work and fine taste in cuisine, and even more so for sharing it with this ungrateful audience. Mastering food is NOT EASY, contrary to what you all think. There’s a beautiful connection between the chef and the food; knowing which ingredients to pair, how to cook things, how to present them! Everything counts and honestly, Al-Bader has outdone himself. How many of you brunch at Prime&Toast or eat dinner at Burger Hub every weekend? Those menu items didn’t come up like fage3 you know 🙂 There is a MASTERMIND behind everything on those menus!
So talk all you want – I can’t WAIT to see you guys there.
Oh, and I’m very sure Mary and Kumar wear gloves when they’re making your lunch. GET OVER YOURSELVES.

I think these videos would be better with out the backtrack music and without comments from the random tasters.. Hearing the chef announce what the dish was and having 4 people ask back “What? What is it called?” was quite annoying.. Maybe a one on one interview thing might be better?

As far as gloves go, being a chef myself, I actually prefer using them because personally I just have a thing about handling ready to eat foods.. I’ll go barehanded if I’m working with a product that will be cooked but mostly I advocate and like to see glove use.

And whoever explained about food interpretation is exactly right.. Food is so amazingly malliable.. You can take an idea, tweak it with your own riff and voila! Something new.. Honestly, culinary professionals do it all the time

I am excited for Chef Ahmed and wish him success with his bistro. I look forward to stopping by soon. As long as he doesn’t gouge me 2KD for that tomato salad that I know costs about .300fils, like 80% of the restaurants do in this country, I think we’ll be okay 🙂

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